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  • 1. Andersson, Lisbet
    et al.
    Hannrup, Kerstin
    Jonsson, Inger M.
    Örebro läns landsting.
    Dagens rätta i Örebro: ett samverkansprojekt mellan AmuGruppen, miljökontoret och samhällsmedicinska enheten1996Report (Other academic)
  • 2.
    Bergström, Kerstin
    et al.
    Institutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Prell, Hillevi
    Institutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.
    Wernersson, Inga
    Högskolan Väst, Trollhättan, Sweden.
    Åberg, Helena
    Institutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.
    Förord2015In: Mat är mer än Mat: Samhällsvetenskapliga perspektiv på mat och måltider / [ed] Bergström K., Jonsson I. M., Prell H., Wernersson I., Åberg H., Göteborg: Göteborgs universitet, Institutionen för kost- och idrottsvetenskap , 2015, p. 7-11Chapter in book (Other academic)
  • 3.
    Bergström, Kerstin
    et al.
    Institutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.
    Jonsson, Inger M.Örebro University, School of Hospitality, Culinary Arts & Meal Science.Prell, HilleviInstitutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.Wernersson, IngaHögskolan Väst, Trollhättan, Sweden.Åberg, HelenaInstitutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.
    Mat är mer än Mat: Samhällsvetenskapliga perspektiv på mat och måltider2015Collection (editor) (Other academic)
  • 4.
    Gustafsson, Inga-Britt
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Jonsson, Inger M.
    Örebro University, Department of Restaurant & Culinary Arts.
    Måltidskunskap och hantverk – i grundutbildning och forskning2004In: Kunskap i det praktiska / [ed] Bernt Gustavsson, Lund: Studentlitteratur , 2004, p. 51-68Chapter in book (Other academic)
  • 5.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Att skapa upplevelser eller informera om gastronomi, välbefinnande och hälsa?: studenters visioner om ett gränsöverskridande yrkesliv2009In: Gastronomisk forskning / [ed] Christina Fjellström, Stockholm: Gastronomiska akademien , 2009, p. 161-172Chapter in book (Other (popular science, discussion, etc.))
  • 6.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Culinary knowledge in different arenas of society2005In: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rejman, Bournemoth: Worshipful Company of Cooks Research Centre, Bournemouth University , 2005, p. 95-97Conference paper (Other academic)
  • 7.
    Jonsson, Inger M.
    Örebro University, Department of Restaurant & Culinary Arts.
    Den kulturella smaken av en måltid2004In: Tid för måltidskunskap: en vänbok till Birgitta Ulmander / [ed] Gustafsson, Inga-Bitt, Strömberg Ulla-Britt, Örebro: Örebro Universitet , 2004, p. 139-147Chapter in book (Other academic)
  • 8.
    Jonsson, Inger M.
    Örebro University, Department of Restaurant & Culinary Arts.
    Ett lustfyllt lärande om mat: utvärdering av Sapere-metoden2000In: Måltidsakademiens årsbok 2001: Kommunikativa måltider del II, Örebro: Färgspelet förlag , 2000, p. 59-59Chapter in book (Other (popular science, discussion, etc.))
  • 9.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Familjemåltiden en hemvist för kulinarisk kulturell kunskap av betydelse för information och utbildning om mat och måltider2005In: Kulturstudier i Sverige: nationell forskarkonferens, Norrköping 13-15 juni, 2005, Norrköping, Sweden / [ed] Bodil Axelsson, Johan Fornäs, Linköping: Linköping University Electronic Press. Linköping universitet , 2005, p. 527-530Conference paper (Other academic)
    Abstract [sv]

    I information och utbildning om mat och måltider på olika nivåer i det svenska samhället riktas insatserna mot familjer och hushåll och förmodas i en framtid komma till användning i vardaglig måltidspraxis. På den officiella nivån skapas råd och riktlinjer baserade på internationell och nationell vetenskaplig kunskap oftast naturvetenskapligt nutritionell. Dessa råd och riktlinjer är sedan tänkta att sändas vidare via hälso- och sjukvården och i skolan till hemmet/hushållet. Vilken är då jordmånen för denna information och utbildning dvs. hur tänker och handlar barn och familjer i ett kulturellt vardagsperspektiv när det gäller realiserandet av vad som kan betecknas som ”familjemåltider”? Via bosniska, somaliska och svenska familjer ges här en bild av det mångkulturella Sverige, där offentliga måltider i skola och barnomsorg, och mötesplatser för matinformation t.ex. inom mödra-, barnhälsovårdens verksamheter är vardagligt förekommande. Våra upplevelser av att tillaga och delta i familjemåltider formar hur vi praktiskt gör och skapar identitetskänsla i alla familjer oavsett etnisk tillhörighet. Därför är familjemåltiden och dess måltidspraxis den kulturella, kulinariska kunskapsbank som bildar fonden mot vilken all information och utbildning om mat kan förstås.

  • 10.
    Jonsson, Inger M.
    Örebro University, Department of Restaurant & Culinary Arts.
    Family meal experiences: perspectives on practical knowledge, learning and culture2004Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. The overall aim of this thesis, therefore, was to obtain a grasp of the way children and families think of food and meals in a cultural perspective, in order to understand the areas where food information and education appears to take root. Further, the thesis aims to study the potential of tasting lessons as an educational tool in compulsory school. The methods used were qualitative:repeated focus groups with immigrant women from Bosnia-Herzegovina and Somalia, focus groups with pupils and school staaf, and telephone interviews with school heads. Further it were semi-structured life world interviews and groupinterviews with Swedish children and their families. The analytical methods were based on grounded theory, and systematic and reflexive analysis. The results generated a model showing immigrant women struggling for their cultural identity, oscillating between remining Somalian and becoming part of Swedish society in their food and meal choices. The Swedish families described coping with the past and the present, and their children the different food and taste worlds at school and at home. The study of an educational tool for educationused in the fifth class at compulsory school showed both pupils and staff were prepared to be exposed to new tastes and new educational work and co-operation at school. In conclusion, the studies showed the imortance of culture for family identity, aswell as ideas and practices whithin family meal experiences in both immigrant and Swedish families. Further, an educational tool using children's senses might be a valuable practical contribution in food education. Neither food and meal information nor education and learning should, therefore, be separated from their practical and cultural components. Such factors should be taken into account in official guidelines for applied learning.

    List of papers
    1. Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden
    Open this publication in new window or tab >>Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden
    2002 (English)In: Ethnicity and Health, ISSN 1355-7858, E-ISSN 1465-3419, Vol. 7, no 3, p. 149-161Article in journal (Refereed) Published
    Abstract [en]

    Objectives: Immigrants in Sweden have on average poorer health than native Swedes, including the risk of nutritional problems. In Sweden's multicultural society there is a need for increased knowledge about eating habits in public health work within health and education. A survey of refugees from Bosnia-Herzegovina living in Sweden was undertaken to describe the choice of food and food traditions in pre-war Bosnia. The purpose was to introduce the subject of food, health and migration into public health work and develop culture-adapted food and health advice.

    Design: Focus-group interviews were undertaken with a total of 20 women refugees from Bosnia-Herzegovina.

    Results: Qualitative data analysis identified a large consumption of bread as a staple food with meat, vegetables, milk, cheese, legumes, egg and fish as additions. Self-sufficiency was noted with milk souring, jam making and the production of sweet fruit drinks. Home made cheese and drying or smoking of meat were common methods of food storage. In child rearing, breast-feeding for 6-8 months was most common. Home made breast milk replacements were made from semolina, rice and 'petit biscuits'.

    Conclusion: Several important factors need to be taken into account when giving culturally adapted food and health advice to Bosnian families, such as encouraging bread, vegetable and legume consumption and giving advice on substituting sweet fruit drinks for natural fruit. One should be conscious of how religious beliefs as well as socio-cultural, historical, ecological, economical and psychological influences may guide food choices.

    Place, publisher, year, edition, pages
    Abingdon, Oxfordshire: Carfax, 2002
    Keywords
    Bosnia-Herzegovina; Focus groups; Food traditions; Immigrant women; Public health
    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3177 (URN)10.1080/1355785022000041999 (DOI)000180092700002 ()12523942 (PubMedID)2-s2.0-0036705487 (Scopus ID)
    Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-12-14Bibliographically approved
    2. Cultural foodways in Sweden: repeated focus group interviews with Somalian women
    Open this publication in new window or tab >>Cultural foodways in Sweden: repeated focus group interviews with Somalian women
    2002 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 26, no 4, p. 328-339Article in journal (Refereed) Published
    Abstract [en]

    The aim of this study was to provide increased understanding of what 'feeding the family' means to Somalian women in Sweden. Focus group interviews were carried out with Somalian women, analysed by means of the Grounded theory method. The results show that factors both in the family and in the outside world influenced their food choice and traditions, both in their home country of Somalia and in their new country, Sweden, after migration. The categories generated in the analysis were brought together in a model showing the women 'struggling for their own cultural identity' and oscillating between 'remaining Somalian' and 'becoming part of Swedish society', food being an important instrument in maintaining the cultural identity of their families. Cultural identity in this respect is a matter of the wishes of the husband, followed by those of the women and children and, at the same time, the strong pressure of the Swedish host country. This indicates how important it is for professionals to be aware of the trust people have in their own cultural food and therefore also how necessary it is to give culturally adapted food advice through public health work, in this case to Somalian families.

    Place, publisher, year, edition, pages
    Oxford: Blackwell Science, 2002
    Keywords
    Foodways, Somalia, Sweden, identity, focus groups
    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3178 (URN)10.1046/j.1470-6431.2002.00247.x (DOI)
    Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-12-14Bibliographically approved
    3. Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education
    Open this publication in new window or tab >>Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education
    2005 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 29, no 1, p. 78-85Article in journal (Refereed) Published
    Abstract [en]

    The word taste has several meanings: biopsychological, and cultural and social. Taste also influences food choice, though there is a widespread belief that tasty food is not synonymous with healthy eating patterns. In Sweden compulsory school daily meals are provided and Home Economics is a compulsory subject, while tasting lessons form an additional experimental form of education. The aim of this study has been to make a general evaluation of tasting lessons in four fifth-year classes. The focus of the results is on pupils’ learning about, and interest in, food, and the opinions and reflections of teachers, catering staff and school heads. The participants were three professional focus groups comprising staff from four schools, and 48 pupils (eight groups with boys and girls in separate groups) from the same schools. Results showed that the children were prepared to be exposed to different foodstuffs, and the adults were prepared to be exposed to new educational methods. Two stages of children's learning have been described in connection with tasting: practice and experience, and verbalization and reflection.

    Keywords
    Tasting lessons, experimental food education, practice and experience
    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3179 (URN)10.1111/j.1470-6431.2005.00382.x (DOI)
    Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-12-14Bibliographically approved
    4. Family meals at home: food education and tasting lessons at school : is there a link?
    Open this publication in new window or tab >>Family meals at home: food education and tasting lessons at school : is there a link?
    (English)Manuscript (preprint) (Other academic)
    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3180 (URN)
    Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-10-18Bibliographically approved
  • 11.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science. Nordiska hälsovårdshögskolan, Göteborg.
    Food - traditions and thinking: focus group interviews with women from Bosnia-Herzegovina and Somalia2001Licentiate thesis, monograph (Other academic)
  • 12.
    Jonsson, Inger M.
    Örebro University, Department of Restaurant & Culinary Arts.
    Franska smakklasser prövas i den svenska skolan2002In: Vård, ISSN 0281-921X, no 4, p. 56-60Article in journal (Other academic)
  • 13.
    Jonsson, Inger M.
    Örebro University, Department of Restaurant & Culinary Arts.
    Gränsöverskridanden mellan gastronomi, hälsa och välbefinnande i studenters framtida yrkesliv2007In: Hushållsvetenskap & Co / [ed] Marianne Pipping Ekström, Helena Åberg, Kerstin Bergström, Hillevi Prell, Göteborg: Göteborgs universitet , 2007, , p. 161-178p. 161-178Chapter in book (Other academic)
  • 14.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Måltider i skolan: gastronomi och hälsa i vardagen2006Conference paper (Other academic)
  • 15.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    New Nordic Food for Many: in Nordic Higher Education2014In: The Emergence of a New Nordic Food Culture: Final report from the program New Nordic Food II, 2010-2014, Copenhagen: Nordisk Ministerråd, 2014, p. 52-53Chapter in book (Other (popular science, discussion, etc.))
  • 16.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    På spaning efter en måltidens pedagogik…: där sinnenas förnimmelser och handens intelligens beaktas 2004In: Kultur och identitet: doktorandkurs i spetsen "Sinnena och konsten" / [ed] Inga-Britt Gustafsson, Börje Stålhammar, Örebro: Örebro universitetsbibliotek , 2004, Vol. 3, p. 123-139Chapter in book (Other academic)
  • 17.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Reflektioner om smak och lärande2008In: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2008, p. 75-78Conference paper (Other academic)
  • 18.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    "Äta ute" – måltidsupplevelser på restaurang för personal och gäster: exempel på forskningsperspektiv inom ämnet måltidskunskap vid Örebro universitet2013In: Från matproduktion till gastronomi / [ed] Paulina Rytkönen, Madeleine Bonow, Per Wramner, Huddinge: Södertörns högskola , 2013, p. 135-144Chapter in book (Other academic)
  • 19.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hallberg, L. R. M.
    Nordiska hälsovårdshögskolan Restauranghögskolan, Örebro universitet, Sweden.
    Ett lustfyllt lärande om mat: SAPERE-metoden2000Conference paper (Other academic)
  • 20.
    Jonsson, Inger M.
    et al.
    Nordic School of Public Health, Gothenburg, Sweden.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hallberg, Lillemor R-M
    Nordic School of Public Health, Gothenburg, Sweden.
    The SAPERE-method: evaluation of a method for sensory training of children at school2001In: Culinary arts and sciences III: global and national perspectives / [ed] John S. A. Edwards, M. M. Hewedi, Bournemouth: Worshipful Company of Cooks Centre for Culinay Research at Bournemouth University , 2001, p. 459-468Conference paper (Refereed)
  • 21.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Culinary arts and tasting classes: a better way of food education for children at school?2003In: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bournemoth: Worshipful Company of Cooks Research Centre at Bournemouth University , 2003, p. 194-194Conference paper (Other academic)
  • 22.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hallberg, L. R. M.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Somalian food choice -  focus groups as a method for gathering facts about food and traditions in a new country: qualitative methods in the service of health2001Conference paper (Other academic)
  • 23.
    Jonsson, Inger M.
    et al.
    Örebro University, Department of Restaurant & Culinary Arts. Nordic School of Public Health, Göteborg, Sweden.
    Hallberg, Lillemor R.-M.
    Nordic School of Public Health, Göteborg, Sweden.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts. Nordic School of Public Health, Göteborg, Sweden.
    Cultural foodways in Sweden: repeated focus group interviews with Somalian women2002In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 26, no 4, p. 328-339Article in journal (Refereed)
    Abstract [en]

    The aim of this study was to provide increased understanding of what 'feeding the family' means to Somalian women in Sweden. Focus group interviews were carried out with Somalian women, analysed by means of the Grounded theory method. The results show that factors both in the family and in the outside world influenced their food choice and traditions, both in their home country of Somalia and in their new country, Sweden, after migration. The categories generated in the analysis were brought together in a model showing the women 'struggling for their own cultural identity' and oscillating between 'remaining Somalian' and 'becoming part of Swedish society', food being an important instrument in maintaining the cultural identity of their families. Cultural identity in this respect is a matter of the wishes of the husband, followed by those of the women and children and, at the same time, the strong pressure of the Swedish host country. This indicates how important it is for professionals to be aware of the trust people have in their own cultural food and therefore also how necessary it is to give culturally adapted food advice through public health work, in this case to Somalian families.

  • 24.
    Jonsson, Inger M
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Newsletter Autumn 2013 Network: New Nordic Food & Cuisine for Many. Meeting at the Nordic House of Culinary Art & Meal Science, Campus Grythyttan, Örebro University. 10 to 11 October, 20132013Other (Other (popular science, discussion, etc.))
  • 25.
    Jonsson, Inger M.
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Nygren, Tobias
    Örebro University, Department of Restaurant & Culinary Arts.
    Pipping Ekström, Marianne
    Örebro University, Department of Restaurant & Culinary Arts.
    Mentorskap, mat- och vinkunskap, arbetskläder, yrkesbenämningar: nycklar till positionering av genus i restaurangmiljön2006In: Genus på krogen / [ed] Marianne Pipping Ekström, Örebro: Örebro universitetsbibliotek , 2006, p. 7-34Chapter in book (Other academic)
  • 26.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    A case study on tangible gender research education2010In: CHME 19th annual research conference, 2010Conference paper (Other academic)
  • 27.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Restaurang- och hotellhögskolan, Grythytte Akademi, Örebro universitet, Sweden.
    Arbete och liv i restaurangbranschen2009In: Rapport från konferensen Arbete, livsval och ideal, 2009, p. 36-37Conference paper (Other academic)
  • 28.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Restaurang- och hotellhögskolan, Grythytte akademi, Örebro universitet, Sweden.
    Forskning om arbete och liv på restaurang2009In: Livsmedelsforskardagarna, 2009Conference paper (Other academic)
  • 29.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gender perspectives on the solo diner as restaurant customer2009In: Meals in science and practice: interdisciplinary research and business applications / [ed] Herbert L. Meiselman, Boca Raton, FL: CRC Press , 2009, p. 236-248Chapter in book (Other academic)
    Abstract [en]

    In this chapter eating out at restaurants, i.e. meal experiences outside home, are discussed. Dining out in upper-class restaurants is a worldwide trend nowadays and includes an extensive range of consumer groups. Internationally, there is a large number of solitary customers, both male and female, for whom lone dining is not as easy as they would like it to be. Furthermore, women, and naturally also men, today wish to take their place in urban settings, for instance by eating in restaurants, even if they are alone. They should be seen as a potentially important clientele group worthy of the attention of the restaurant branch.

  • 30.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    How to study life and work in an expanding restaurant industry2011In: ICHLAR/International Conference on Hospitality & Leisure Applied Research. Balancing Art, Innovation & Performance In Food & Beverage, Hotel and Leisure Industries / [ed] Andrew Mungall, 2011, p. 126-143Conference paper (Other academic)
  • 31.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Restaurang- och hotellhögskolan, Grythytte akademi, Örebro universitet, Grythyttan, Sweden.
    Restaurangen - ett publikt och professionellt rum2010In: Rapport från konferensen Rum för arbete / [ed] Sofia Seifert, 2010, p. 14-15Conference paper (Other academic)
  • 32.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Self-management and meal experiences in Swedish prisons2007In: Inter: A European Cultural Studies: Conference in Sweden 11–13 June 2007, Linköping, Sweden: Linköping University Electronic Press , 2007, p. 291-295Conference paper (Refereed)
  • 33.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, Department of Education.
    "Solodining": restaurangmåltidens tillgänglighet för ensamstående kvinnor och män2008Conference paper (Other academic)
  • 34.
    Jonsson, Inger M
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Restaurang- och hotellhögskolan, Grythytte akademi, Örebro universitet, Grythyttan, Sweden.
    The households in your environment: Culinary Art students in Sweden change perspective on everyday gendered food and health culture2010In: Council 2010: ., 2010Conference paper (Refereed)
  • 35.
    Jonsson, Inger M
    et al.
    Örebro University, Department of Restaurant & Culinary Arts. Department of Home Economics, Göteborg University, Göteborg, Swede.
    Pipping Ekström, Marianne
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts. Department of Home Economics, Göteborg University, Göteborg, Swede.
    Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education2005In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 29, no 1, p. 78-85Article in journal (Refereed)
    Abstract [en]

    The word taste has several meanings: biopsychological, and cultural and social. Taste also influences food choice, though there is a widespread belief that tasty food is not synonymous with healthy eating patterns. In Sweden compulsory school daily meals are provided and Home Economics is a compulsory subject, while tasting lessons form an additional experimental form of education. The aim of this study has been to make a general evaluation of tasting lessons in four fifth-year classes. The focus of the results is on pupils’ learning about, and interest in, food, and the opinions and reflections of teachers, catering staff and school heads. The participants were three professional focus groups comprising staff from four schools, and 48 pupils (eight groups with boys and girls in separate groups) from the same schools. Results showed that the children were prepared to be exposed to different foodstuffs, and the adults were prepared to be exposed to new educational methods. Two stages of children's learning have been described in connection with tasting: practice and experience, and verbalization and reflection.

  • 36.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Family meals at home: food education and tasting lessons at school : is there a link?Manuscript (preprint) (Other academic)
  • 37.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Key concepts towards a stance on gender in the restaurant2008In: Journal of Foodservice, ISSN 1748-0140, Vol. 19, no 1, p. 53-62Article in journal (Refereed)
    Abstract [en]

    The aim of this study was to examine how men and women behave together working in restaurants and how they cooperate with one another (both in the kitchen and in the dining room). An à la carte restaurant situated in one of the largest cities in Sweden was chosen for investigation. The project is an explorative 'intensive field study' using conversation and observation as the method of data compilation. The team met four employees for individual conversation: the owner, the restaurant manager, a chef and a waiter. Key concepts found towards understanding stance and cooperation among staff on the floor of the restaurant were mentorship, occupational nomenclature, working clothes, and expertise in food and wine. In our restaurant study, we met both positive and negative feelings among the staff. The rewards included the pleasure of working in a 'fine restaurant', moving among well-known people and handling good food and fine wines, all status symbols for a life among the upper classes. Those who made for the hotel and restaurant area were on the hunt for the good life but were dependent on seasons, irregular working hours and insecure forms of employment which were difficult or impossible to combine with family life, and the work developed into a lifestyle. Several left the sector after a few strenuous years.

  • 38.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Wallin, Anne-Marie
    Samhällsmedicinska enheten, Örebro läns landsting, Örebro, Sweden.
    Studier bland bosniska och somaliska kvinnor för mat-hälsa-migration, ett nytt område inom folkhälsoarbetet: mat och förändring, kulturella likheter och skillnader1999Report (Other academic)
  • 39.
    Jonsson, Inger M.
    et al.
    Örebro University, Department of Restaurant & Culinary Arts. Department of Public Health, Örebro County Council, Sweden, Örebro, Sweden; Nordic School of Public Health, Gothenburg, Sweden .
    Wallin, Anne-Marie
    Department of Public Health, Örebro County Council, Sweden, Örebro, Sweden.
    Hallberg, Lillemor R.-M.
    Nordic School of Public Health, Gothenburg, Sweden .
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden2002In: Ethnicity and Health, ISSN 1355-7858, E-ISSN 1465-3419, Vol. 7, no 3, p. 149-161Article in journal (Refereed)
    Abstract [en]

    Objectives: Immigrants in Sweden have on average poorer health than native Swedes, including the risk of nutritional problems. In Sweden's multicultural society there is a need for increased knowledge about eating habits in public health work within health and education. A survey of refugees from Bosnia-Herzegovina living in Sweden was undertaken to describe the choice of food and food traditions in pre-war Bosnia. The purpose was to introduce the subject of food, health and migration into public health work and develop culture-adapted food and health advice.

    Design: Focus-group interviews were undertaken with a total of 20 women refugees from Bosnia-Herzegovina.

    Results: Qualitative data analysis identified a large consumption of bread as a staple food with meat, vegetables, milk, cheese, legumes, egg and fish as additions. Self-sufficiency was noted with milk souring, jam making and the production of sweet fruit drinks. Home made cheese and drying or smoking of meat were common methods of food storage. In child rearing, breast-feeding for 6-8 months was most common. Home made breast milk replacements were made from semolina, rice and 'petit biscuits'.

    Conclusion: Several important factors need to be taken into account when giving culturally adapted food and health advice to Bosnian families, such as encouraging bread, vegetable and legume consumption and giving advice on substituting sweet fruit drinks for natural fruit. One should be conscious of how religious beliefs as well as socio-cultural, historical, ecological, economical and psychological influences may guide food choices.

  • 40.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Swedish chefs' reflections on how to create, cook and present a conscius meal2015In: A selected anthology of manuscripts on opportunities and challenges for food and eating in society / [ed] Charles Feldman & Douglas Murray, Montclaire NJ: The College of Education and Human Services , 2015, p. 100-107Conference paper (Refereed)
  • 41.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    "The Conscious Meal": ideas for studies in a PhD-thesis2012Conference paper (Other academic)
    Abstract [en]

    Aim

    The aim is to discuss ideas for a newly started PhD thesis. The focus is on a rather tacit concept -“The Conscious Meal”- that was the description of a meal consisting of taste, nutrition and aesthetic expressions in the 1980´s. This holds for the curriculum of Culinary Arts and Meal Science in Sweden.

    Is it possible to deepen, develop and consolidate this concept and use it in information about food and meals?

    Methods

    At The School of Hospitality, Culinary Arts & Meal Science in Örebro University, Sweden, the basis of the education is Science, Practical skills and Aesthetics. These three forms of knowledge is the fundamental platform for the subject.

    The unique method used in education and research is named FAMM (Five Aspects Meal Model, i.e. the room, meeting, product, control management system giving the atmosphere). The method can be used as a planning and analysis tool for public and private meals.

    Another useful method is the original and the applied versions of the French Sapere method; an experimental method using raw materials from the food sector, studying and working with the individual components and sensory experiences in the meal.

    Possible methods to discuss the concept with key groups will be interviews, research circles, focus groups, observations, and maybe analysis on grounded theory etc.

    Results/findings

    To be discussed; Ideas of studies

    Study I:  Daily meals for people with intellectual disability in community living – results forthcoming

    Study II:  Culinary Success Factors – results forthcoming

    Study III:  The meal as a pedagogical tool

    Study IV:  Children’s meals

    Conclusions

    New skills and influences affect our approach to the meal of today. Developing the concept of “The Conscious Meal” could give tools for education and eating guidelines in a holistic way.  This may raise the awareness both in public and private meals.

     

  • 42.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Enjoy! Enhancing Meals in the Swedish Public SectorManuscript (preprint) (Other academic)
  • 43.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
    Enjoy!: Enhancing Meals in the Swedish Public Sector2017In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, no 3, p. 239-258Article in journal (Refereed)
    Abstract [en]

    Public meals in schools, hospitals, social, and elderly care play an important role in Swedish welfare. This article analyzes texts concerning the public catering sector, following up government directives that meals should provide enjoyment. The aim was to study a discernible shift towards enjoyment in the approach to public meals. The method is qualitative, with data from functional texts related to the public meal sector in Sweden, using the Five Aspects Meal Model/FAMM as a qualitative framework used by dietitians to add soft values in the public catering sector to the average nutritional values. The result is described in terms of important meal situations: new values, hospitality and service, environment, experience, and food quality as related to how and in which way to make changes. The question of public meals is important in an international view with elderly and multicultural populations.

  • 44.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    The complexity of making a conscious meal: a concept for development and education2015In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 13, no 3, p. 263-285Article in journal (Refereed)
    Abstract [en]

    The professionals in the commercial catering sector are challenged by a large number of demands in their daily work. The aim of this study is to extend the concept of The Conscious Meal and to develop it, enabling professionals in the catering service to meet needs, demands, and desires in the public and private meal sectors. This study highlights the complexity of making a meal in a commercial context as well as the importance of including ethical reflections in culinary education.

  • 45.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    The Five Aspects Meal Model, FAMM: From Michelin Guide to public meal sector2013In: Culinary Arts and Sciences: Global, Local and National Perspectives / [ed] S. Rodrigues, H. Á. Marques, B. Franchini, D. Dias, Porto, 2013, p. 188-197Conference paper (Refereed)
  • 46.
    Pipping Ekström, Marianne
    et al.
    Gothenburg University, Gothenburg, Sweden.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Family meals: competence, cooking and company2009In: Food in Contemporary Society / [ed] Hille Janhonen-Abruquah & Päivi Palojoki, Helsinki: University of Helsinki , 2009, p. 23-28Chapter in book (Other academic)
    Abstract [en]

    The aim of this article is to find out what is needed to produce a Family Meal. The article starts with an effort to summarise and discuss different descriptions of a meal. It then goes on to define what a meal is and discuss the concept cooking. The need of competence to produce a meal is also pointed out. With the aid of results from a Nordic study it is argued that family meals still exist, though not on an everyday basis. The importance of company is discussed, viewing the meal as a central family activity and also even now a context for cultural learning. Our conclusion, as far as the future is concerned, is that it is necessary to shift responsibility and enhance men's competence in everyday cooking, also a matter of importance at various educational levels as well as for adults.

  • 47.
    Pipping Ekström, Marianne
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Genus i rummet2007In: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 163-169Chapter in book (Other academic)
  • 48.
    Pipping Ekström, Marianne
    et al.
    Göteborgs universitet, Göteborg, Sweden.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tufft arbetsklimat på krogen granskas2012In: Nätverket för kulturvetenskaplig mat & måltidsforskning, 2012Conference paper (Other academic)
  • 49.
    Rapp, Erika
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Food and context: the essence of a good meal and a potential model for promoting healthManuscript (preprint) (Other academic)
  • 50. Sundström, G.
    et al.
    Ungvari, P.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Strömberg, E.
    Skoglund, L.
    The pharmacy, the primary health care develop a forum together for self care, health counselling and drug dispensing2002Conference paper (Refereed)
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